Air Fryer Recipes

𝐕𝐄𝐆𝐄𝐓𝐀𝐁𝐋𝐄 𝐁𝐄𝐄𝐅 π’πŽπ”π

Ingredients:

  • 1 lb (450g) beef stew meat, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 cups water
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 2 potatoes, peeled and diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup peas (fresh or frozen)
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 2 bay leaves
  • Fresh parsley, chopped (optional for garnish)

Instructions:

  1. Brown the Beef:
    • Heat the olive oil in a large pot over medium-high heat.
    • Add the beef stew meat and brown on all sides. Remove the beef from the pot and set aside.
  2. SautΓ© Vegetables:
    • In the same pot, add the chopped onion and garlic. SautΓ© until the onion is translucent, about 5 minutes.
  3. Combine Ingredients:
    • Return the browned beef to the pot.
    • Add the beef broth, water, diced tomatoes (with their juice), carrots, celery, potatoes, green beans, corn, and peas.
    • Stir in the thyme, basil, oregano, salt, and pepper. Add the bay leaves.
  4. Simmer:
    • Bring the soup to a boil, then reduce the heat to low.
    • Cover and let it simmer for about 1-1.5 hours, or until the beef and vegetables are tender. Stir occasionally.
  5. Adjust Seasoning:
    • Taste the soup and adjust the seasoning with additional salt and pepper if needed.
    • Remove the bay leaves before serving.
  6. Serve:
    • Ladle the soup into bowls.
    • Garnish with freshly chopped parsley if desired.
    • Serve hot with crusty bread or crackers.

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